For the Filling:
3 cups fresh or frozen berries
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 cup sugar
2 tablespoon cornstarch
For the Crumble
1 1/2 cups all purpose whole wheat flour
1 1/2 cups old fashioned rolled oats
1 cup brown sugar
1 ½ teaspoons lemon zest
3/4 cup earth balance (vegan butter)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
Crust:
One graham cracker pie crust (vegan)
Directions:
Preheat the oven to 350°F.
In a medium saucepan over medium heat, cook berries, lemon juice and lemon zest until fruit is tender, about 8-10 minutes.
In a small bowl, whisk together sugar and cornstarch. Stir into fruit mixture and continue cooking until mixture comes to a boil. Boil for 1-2 minutes, until thick. Scrape berry filling into a medium bowl and set aside.
In the bowl of a food processor fitted with the metal blade, pulse together flour, oats, brown sugar, butter, baking soda, salt and vanilla extract until thoroughly blended and resembles coarse crumbs.
Pour berry filling into pie crust, and spread crumble mixture on top of berries.
Bake for 30 to 35 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
Cool completely.
Optional: Serve with vegan ice cream.
VEGAN CHOCOLATE MOUSSE PEANUT BUTTER PIE
Chocolate Mousse
1 12 ounce container of light silken tofu, form or extra firm
1/3 cup maple syrup, agave or sugar.
2 T. unsweetened cocoa powder
1 tsp vanilla
Place all ingredients in a blender (Vita-Mix...LOL) and process until smooth. Set aside.
TOPPING PEANUT BUTTER
1-2 cups of creamy peanut butter
3 cups of powdered sugar
1 tsp vanilla
1/2 cup soy milk
Beat with mixer until smooth.
Pour chocolate mousse into any vegan pie crust and place in frig for 2 hours or until firm. Spread peanut butter mixture on top and garnish with chopped nuts and vegan chocolate chips. Refrigerate until firm.
Vegan Fudge
(Recipe source unknown)
Ingredients:
3/4 cup So Delicious Coconut Milk Creamer
2 1/4 cups sugar
1/4 cup Earth Balance Buttery Spread
18 ounces vegan chocolate chips (1 1/2 bags)
1 teaspoon vanilla
1 cup chopped nuts (if desired)
Directions:
1. Prepare 8 x 8pan. Either grease or use aluminum foil/parchment paper to line.
2. In large heavy pan, combine cream and sugar. Stir constantly. Bring to aboil and lower heat to medium to continue boiling for 5 minutes. Keep stirring this entire time.
3. Remove from heat and stir in Earth Balance and chocolate chips. Keep stirring until satiny. Add vanilla and optional nuts. Immediately pour in prepared pan. Cool at room temperature.
4. Lick out bowl. ;)
Makes: 2 pounds.
Preparation time: 1 hour
Cooking time: 10 minutes
Vegan Chocolate Cake
Dry Ingredients:
3 cups flour
2 cups sugar
1/2 c. cocoa
2 tsp. baking soda
1 tsp salt
Wet Ingredients:
2 cups water
3/4 cup oil
1 T. vanilla
2 T. apple cider vinegar
Mix & bake at 350 degress for 40 minutes.
For one large cake use spring form pan, or bake in two cake pans.
